September 10th, 2013

{Crock Pot} Creamy Italian Chicken Tomato Soup

 

I really can’t say enough about this Creamy Italian Chicken Tomato Soup.  I really love it- and why not?  It’s packed with flavor, low-fat, low carb, healthy and incredibly easy to make – sounds good right?

This recipe is one that just jumped out at me on Pinterest and I knew I didn’t want to just bury in on my board.  However, when I looked at the recipe, it called for coconut milk (paleo friendly).  Hmmm, I really wasn’t quite sure about that and debated if I should replace it . . . in the end I was intrigued and decided to go with it.  If you have that same concern I promise you do not taste coconut at all – it just gives this soup some creaminess.  I added in some fresh onion and garlic and the results were just yummy, and because it’s so healthy it makes a fabulous lunch throughout the week.

In the morning, just add your ingredients to your crockpot – no pre-browning or fussing, you can even add the chicken frozen.  When you come home your chicken should be tender enough to fall apart and you have dinner ready.

 

 

 

{Crock Pot} Creamy Italian Chicken Tomato Soup

Ingredients

3 large boneless skinless chicken breasts
1 small onion, chopped
2 cloves garlic, minced
1 (14 ounce) can coconut milk (full fat)
1 cup chicken broth
1 (14 ounce)can diced tomatoes (add the juice)
1 8 ounce can tomato sauce
2 tablespoons Italian seasoning
1 tablespoon dried basil
1/2 teaspoon sea salt (more to taste)
fresh ground pepper to taste

Directions

Mix coconut milk, chicken broth, tomato sauce, and diced tomatoes along with seasonings in your crock pot.  Add chicken.  Cover and cook on LOW for 7-9 hours or on HIGH for 4-6 hours or until chicken shreds easily (remember no two crock pots cook alike – so adjust).

Shred chicken and return to crock pot.  Keep warm until ready to serve.  Serves 6-8

recipe adapted from Everyday Paleo


Print Friendly

41 Responses to “{Crock Pot} Creamy Italian Chicken Tomato Soup”

  1. Kyra,
    This sounds yummy-delicious but seems like it needs more liquid.
    Can you verify, only 1 cup of broth?
    Thanks,
    Gail

  2. Gail – it is just one cup but you also have the coconut milk, tomato sauce and canned tomatoes. Give it a try- you’ll love it!

  3. Yum. Looks good!

  4. Could you substitute skim milk for the coconut milk?

  5. Mike, I haven’t made it with the skim milk, but I don’t see why it wouldn’t work. If you try it let us know. Thanks!

  6. this was fantastic!!!

    blessings~~angela

  7. Angela – Yeah glad you like it. It is amazing to me that it can taste so good and be so healthy :)

  8. This looks wonderful and I can’t wait to make it! I’ll make sure to link it back to you. Also pinned and shared on Reddit. Thanks so much for the recipe.

  9. I just made this last night!

    Despite the coconut milk (full fat) I still felt like it needed a little more fat/cream when it was done. So I added about 4oz of cream cheese and stirred it in until it melted. It added just the kick I wanted. If you can afford the calories I recommend it!

    Thanks for a wonderful recipe, I’ll be making this a lot. It’s very flavorful and hearty!

  10. Jenny – Good call on the cream cheese if you are not watching the fat content it certainly would add more creaminess. Sounds great. Thanks for the feedback!

  11. Yum!!!!! Filled our house with the best aroma!!
    Had this for lunch, raided the fridge and added some leftover white rice and some yellow corn to stretch it out for dinner!! What great soup!!

  12. Perfect for fall! Even my pickiest eater loved it. I added celery and shell noodles. Delicious and I’ll definitely make again!

  13. Ellie – your feedback makes us so happy! We love it when you love it!! The pasta is a great idea :)

  14. This soup was very good! I feel like my whole soup-world has just opened up thanks to the idea of putting coconut milk in for a bit of creaminess and flavor.

  15. Laura – I’m so glad you are a believer now too! I was so skeptical of the coconut milk – but what a great “light” alternative to cream or half and half!! So glad you like it!

  16. I made this for dinner tonight and it is fabulous! My little guy is allergic to dairy so the coconut milk is ideal. My husband who is not a soup fan said to me “hey this is pretty good!” I found this too late to make it in the crock pot, but it turned out delish on the stove top too!

  17. Laura- I feel the same way, a whole world has opened before me thanks to this recipe and its coconut milk!

  18. I love soup!!!!! And this is one of the best soups I’ve ever made….was worried about the cocnut milk but it turned out great.

  19. Jillian – that’s the same reaction my husband had. {He still doesn’t realize there is coconut milk in it!} Thanks for the feedback!

  20. Thanks Sara – love the feedback!

  21. Gonna try it today! What size can of dices tomatoes do you use? 14 oz or 28oz?

  22. Andrea. It’s 14 ounce. Let me know how you like it!

  23. Any idea on the nutritional information? Calories, fat, protein, carbs, etc.?

  24. Sorry Jana – I don’t have the nutritional info calculated, but as you can see it’s very low fat, and low carb. Best of all it’s very delicious!

  25. Thank you for posting this recipe. I used a can of rotel like tomatoes and chilies which I liked it spiced it up. Also added fresh zucchini and carrots- which was wonderful! I used the light coconut milk, it probably would have tasted a bit better with the full fat but it was pretty good without it. Thanks again!

  26. Sarah. Great idea to add the rotel and I love the added veggies! Thanks.

  27. This was amazing and have made it a couple times already!!!! Thank you for another wonderful dish!!!

  28. This was just ok for me. Not bad, just not great. I could definitely taste the coconut (I am a huge fan, but just didn’t care for it in this dish). I would use heavy cream instead and add fresh parm.

  29. I have never used coconut milk before. Could this be frozen?

  30. Jennifer- yes you can freeze it! Let us know how you like it!

  31. This soup recipe was SO Delicious-AMAZEBALLS!!! Thanks for great recipe!

  32. I just found your post on pinterest and it looks amazing…then I saw your name…that’s my name too! Doesn’t happen very often. So, from one Kyra to another, thanks for the recipe. I’m making it tomorrow night for our weekly JEOPARDY night…sounds lame, but I assure you it is tons of fun!

  33. Kyra – How fun! You’re right, I don’t find my name out there very often. Nice to meet you. I hope you love the soup- let us know! P.S. Jeopardy night sounds like fun!!

  34. Hi, sound great, especially for out many dairy-free people. How is the timing on stove top, no crock pot.

    thanks, Crystal

  35. Thanks for a great recipe. Made this and it was excellent. Only change I made was to add a 12 ounce bag of frozen steamed mixed vegetable after I shredded chicken. Will definitely be making again.

  36. Thanks Rosemary – adding the veggies is a great idea!

  37. This gave a great welcoming smell when I came home! The chicken shredded beautifully. I didn’t have diced tomatoes on hand so I used a can of whole peeled. Not as much tomatoes but still good! It was so easy and simple. Thanks!!

  38. Hi there! I’m from Australia and would just like to clarify what the 1 x 8 ounce can tomato sauce is? Does that mean tomato puree in a can?

  39. Hi Bonny – Tomato sauce (http://www.hunts.com/products/tomatoes/tomato-sauce) is a common staple here. It’s just basically tomatoes cooked down to a smooth liquid. The puree would be a little thicker – you might need to adjust the liquid. Good Luck!

  40. Can the chicken be frozen when you start it?

  41. Cindy – Yes, the chicken can start frozen- no problem!

Search

grab button 2

Caramel Potatoes

google Ad2